Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100500 |
Resumo: | Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual losses occurred in all the analysed parameters. Regarding the total anthocyanin content and TPC, the sample irradiated with a 1 kGy dose remained most stable. The analysis of kinetic data indicated a first-order reaction for the degradation of anthocyanins. The combination of irradiation with different temperatures may improve the shelf-life of black rice flour. |
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Brazilian Archives of Biology and Technology |
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Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flourAnthocyaninsBioactive compoundsIrradiationStabilityThermodynamic parametersPigmented riceAbstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual losses occurred in all the analysed parameters. Regarding the total anthocyanin content and TPC, the sample irradiated with a 1 kGy dose remained most stable. The analysis of kinetic data indicated a first-order reaction for the degradation of anthocyanins. The combination of irradiation with different temperatures may improve the shelf-life of black rice flour.Instituto de Tecnologia do Paraná - Tecpar2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100500Brazilian Archives of Biology and Technology v.62 2019reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/1678-4324-2019180470info:eu-repo/semantics/openAccessIto,Vivian CristinaZielinski,Acácio Antônio FerreiraDemiate,Ivo MottinSpoto,MartaNogueira,AlessandroLacerda,Luiz Gustavoeng2019-03-26T00:00:00Zoai:scielo:S1516-89132019000100500Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2019-03-26T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour |
title |
Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour |
spellingShingle |
Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour Ito,Vivian Cristina Anthocyanins Bioactive compounds Irradiation Stability Thermodynamic parameters Pigmented rice |
title_short |
Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour |
title_full |
Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour |
title_fullStr |
Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour |
title_full_unstemmed |
Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour |
title_sort |
Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour |
author |
Ito,Vivian Cristina |
author_facet |
Ito,Vivian Cristina Zielinski,Acácio Antônio Ferreira Demiate,Ivo Mottin Spoto,Marta Nogueira,Alessandro Lacerda,Luiz Gustavo |
author_role |
author |
author2 |
Zielinski,Acácio Antônio Ferreira Demiate,Ivo Mottin Spoto,Marta Nogueira,Alessandro Lacerda,Luiz Gustavo |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Ito,Vivian Cristina Zielinski,Acácio Antônio Ferreira Demiate,Ivo Mottin Spoto,Marta Nogueira,Alessandro Lacerda,Luiz Gustavo |
dc.subject.por.fl_str_mv |
Anthocyanins Bioactive compounds Irradiation Stability Thermodynamic parameters Pigmented rice |
topic |
Anthocyanins Bioactive compounds Irradiation Stability Thermodynamic parameters Pigmented rice |
description |
Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual losses occurred in all the analysed parameters. Regarding the total anthocyanin content and TPC, the sample irradiated with a 1 kGy dose remained most stable. The analysis of kinetic data indicated a first-order reaction for the degradation of anthocyanins. The combination of irradiation with different temperatures may improve the shelf-life of black rice flour. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100500 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100500 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-4324-2019180470 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.62 2019 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318279256178688 |